Swaddled Peppers *

8 oz cream cheese, softened

2 tsp grated lime peel

2 Tbsp chopped fresh cilantro

2 Tbsp lime juice

8 fresh whole jalapeno chiles, at least 3-4 inches long

1 can refrigerated crescent dinner rolls

1/4 cup butter, melted

4 oz fresh grated parmesan cheese

Heat oven to 375.  Spray cookie sheet with cooking spray.  In small bowl, mix cream cheese, lime peel, cilantro and lime juice until well blended; set aside.  Carefully remove stems from chiles; cut each in half lengthwise.  Remove and discard seeds.  Unroll crescent dough on cutting board, separating into 8 triangles.  Cut each crescent in half to create 16 skinny triangles of crescent dough.  Spoon cream cheese mixture into each chile half.  Place chile, cream cheese side down, on widest part of triangle.  Wrap sides of triangle up over chile; pinch to seal.  You can also roll the crescent dough around each chile as you would a traditional crescent roll.  In separate shallow dishes, place melted butter and parmesan cheese.  Brush each dough wrapped chile with butter; sprinkle with parmesan cheese.  Place on cookie sheet.  Bake at 375 for 10-15 minutes or until golden brown.  Immediately remove from cookie sheet.  Serve warm.

Serves 16